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Tomato Avocado Orzo Summer Salad

I like walking through the grocery store and seeing a bounty of summer veggies to choose from. The mini tomatoes always seem to catch my husband’s eye and are a fun snack with cheese and crackers. I had some leftover orzo pasta in the pantry that needed to be used up so there’s my boring inspiration for a yummy summer salad. Enjoy!

Ingredients (4 servings)

1 cup uncooked orzo pasta

1 pint mixed mini tomatoes, quartered

1 avocado, small cubes

6-10 leaves of fresh basil (depending on size) – chiffonade

1 tsp / 1 clove minced garlic

1 Tbsp olive oil

1/2 c fresh grated parmesan cheese

salt and pepper to taste

Directions

Heat oil and garlic on low-medium heat until fragrant (2-3 min) and then keep pan warm on simmer setting.

Cook orzo pasta per package directions, drain excess water and transfer pasta to pan with oil/garlic and stir to coat.

Add tomatoes and stir to combine and leave on gentle heat (simmer) for 5-6 minutes. Add salt and pepper to taste.

When ready to serve – remove from heat and add avocado, basil and cheese and gently stir to combine.